🌀 Cinnamon Roll Poke Cake 🍰
Ingredients
For the cake:
1 (14.25 oz) box white or yellow cake mix
Ingredients listed on box (typically water, oil, and eggs)
For the cinnamon filling:
6 tbsp unsalted butter, melted
½ cup sweetened condensed milk
½ cup packed light brown sugar
2 tsp ground cinnamon
¼ tsp fine sea salt
For the cream cheese frosting:
½ cup cold heavy cream
8 oz full-fat cream cheese, softened
4 tbsp salted butter, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
⅛ tsp fine sea salt
Instructions
Bake the cake: Prepare the cake mix according to package directions using a 9×13-inch glass or metal baking dish. Bake as directed, then let cool in the pan for 20 minutes.
Poke the holes: Using the handle of a wooden spoon or a medicine dropper plunger, poke holes about 1 inch apart across the entire surface of the warm cake—avoid piercing all the way to the bottom.
Make the filling: In a microwave-safe bowl, melt the butter. Stir in sweetened condensed milk, brown sugar, cinnamon, and salt until smooth and well combined.
Soak the cake: Slowly pour the warm filling evenly over the cake, using a spatula to gently spread it and encourage it to seep into the holes. Let the cake absorb the mixture for 30–60 minutes at room temperature.
Whip the cream: In a chilled bowl with chilled beaters, whip the cold heavy cream to stiff peaks. Set aside.
Make the frosting: In a separate large bowl, beat the softened cream cheese and butter until smooth. Add sifted powdered sugar, vanilla, and salt; beat until creamy. Gently fold in the whipped cream with a spatula until fully incorporated and light.
Frost and finish: Spread the frosting evenly over the cooled, filled cake. Lightly dust the top with a pinch of ground cinnamon for visual flair.
Serve: Slice and enjoy immediately, or chill for 30 minutes for a firmer texture.
Prep Time: 15 minutes | Bake Time: 30 minutes | Cool & Set Time: 1 hour | Total Time: ~1 hour 45 minutes
Servings: 12–16 slices | Calories per serving: ~380 kcal
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